Los Poblanos is proud to present a dining series like no other. Executive Chef Jonathan Perno, resident Sommelier Dylan Storment and the award-winning culinary team at Los Poblanos have carefully curated an entire year of Rio Grande Valley Cuisine dinner programming to highlight the spirit and artistry of the season. This series will also pay homage to our local ranchers, farmers, vintners, brewers and distillers who share in our culinary philosophy and understand that flavors and ingredients are as important as the environment and terroir they originate from.
Executive Chef Jonathan Perno and the Campo kitchen team are preparing for the winter season by canning, pickling, drying and curing foods from our bountiful harvest. Join us Wednesday, December 12, in the Campo Private Dining Room for our Preserving the Seasons dinner, and experience dishes deriving from the late summer and early fall preservation efforts of the kitchen. Los Poblanos Sommelier, Dylan Storment, will pair wines with each of the five courses.
MENU
First Course
Marinated peppers and eggplant
Paired with 2016 Casa Rodena Rose of Merlot
Second Course
Pickled peaches and smoked pork
Paired with 2016 Chateau Thivin "Reverdon" Brouilly
Third Course
Porcini risotto
Paired with 2012 Luna Rossa "Nini"
Fourth Course
Estofado de carne seca, cipollini, wild turnips, cranberry beans, corn
Paired with 2013 Querciabella Mongrana
Dessert
Roasted persimmon with puff pastry, cranberries, maple
Pairing TBA
Menu subject to change. Kitchen will accommodate for dietary restrictions. No substitutions.
Online reservations required. All pricing inclusive of food, wine, tax and gratuity.
Complete your experience with a night's stay at the Inn. Contact the Inn directly at 505-344-9297 ext. 0 and mention "Preserving the Season" to book your stay at a special $185 rate. Some restrictions may apply.